Go Back
+ servings
Crab Cake Salad with Champagne Vinaigrette
Print Recipe
5 from 1 vote

Crab Cake Salad with Champagne Vinaigrette

Total Time40 minutes
Servings: 4


For the Crab Cakes:

  • 16 ounces fresh lump crabmeat if you buy canned, be sure to drain it first
  • 3 tablespoons homemade mayo
  • 1 teaspoon dijon mustard
  • 2 tablespoon capers roughly chopped
  • ¼ cup finely chopped parsley leaves
  • ¼ cup finely chopped dill fronds
  • Grated zest of half a lemon
  • 1 teaspoon cajun seasoning
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • ¼ cup panko breadcrumbs
  • 2 tablespoons extra virgin olive oil

For the Champagne Vinaigrette:

  • ½ cup extra virgin olive oil
  • ¼ cup champagne vinegar
  • 1 teaspoon honey
  • ½ teaspoon dijon mustard
  • 2 cloves garlic
  • ¼ cup roughly chopped shallot
  • 1 tablespoon lemon juice
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper

For the Salad:

  • 6 cups butter lettuce leaves or little gem lettuce
  • Fresh dill fronds for garnish
  • 1 lemon cut into wedges, for serving


Assemble the Crab Cakes:

  • Line a large baking sheet with parchment paper and set aside.
  • In a large bowl, combine the crabmeat, mayo, mustard, capers, parsley, dill, lemon zest, cajun seasoning, salt, and pepper. Use a fork to mix until combined, breaking up and larger chunks of crab. Add the panko and stir once more to combine.
  • Use a 1/3-cup measuring cup to scoop out the crab mixture and, using your hands, form into a patty. Set on the prepared baking sheet and continue until all of the crab cakes are formed. Refrigerate for about 10 minutes while you prepare the dressing.

Make the Vinaigrette:

  • In a blender or using an immersion blender in a wide mouth jar, combine all of the champagne vinaigrette ingredients and blend until just smooth. Set aside.

Cook the Crab Cakes:

  • In a large nonstick skillet, heat the oil over medium heat. When the oil is hot, but not yet smoking, use a sturdy spatula to carefully lay the crab cakes into a single layer in the hot oil. You will likely need to do this in two batches to not overcrowd the pan. Cook until golden brown on both sides, 3 to 4 minutes per side. Transfer the cooked crab cakes to a wire baking rack to prevent them from softening.

Assemble the Salads:

  • To serve, divide the lettuce among 4 plates and drizzle each with desired amount of the Champagne Vinaigrette. Add two crab cakes per plate and top with fresh dill.